← Back to Search Results grilling, sauteeing Vietnamese
lemongrass-beef-grilled-or-sauteacuteed

Photo by: Joseph De Leo
Comments: 0
 

Recipe

bo nuong xa

Lemongrass beef is definitely on the short list of almost-irresistible Vietnamese dishes. You can grill the beef on skewers, restaurant style, or quickly sauté it in a hot pan and get it on the table fast. You will need 2 to 3 stalks of fresh lemongrass. Trimmed, chopped, and finely ground lemongrass is now available frozen In small and large containers imported from Vietnam. Convenient and of high quality, it’s perfect for busy days, or anytime fresh lemongrass is difficult to find.

Yield : 4 servings

Ingredients

  • 1 pound boneless beef, such as tri-tip or sirloin tip
  • 3 tablespoons finely chopped fresh lemongrass
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallots or onion
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 15 to 20 bamboo skewers, soaked in water for at least 30 minutes

Directions

Slice the beef thinly into strips about 2 inches long and put in a medium bowl. Combine the lemongrass, garlic, shallots, fish sauce, sugar, soy sauce, and sesame oil in a mini-food processor or a blender and blend until fairly smooth. (Add a little water if needed to move the blades.) Transfer the marinade to the bowl, toss the beef to coat evenly, and set aside for 30 minutes to 1 hour, or cover and refrigerate for up to 1 day.

To cook the beef, thread it onto bamboo skewers, pushing pieces together to fill most of the skewer, and leaving about 2 inches at each end. Build a hot charcoal fire or preheat a gas grill or the broiler. To grill, place the skewers on the hot grill and cook for 1 to 2 minutes on each side, using tongs or a long-handled spatula and grill fork to move the skewers off the grill as soon as they are done. To broil, place the skewers in a roasting pan and slide under the broiler until cooked, 1 to 2 minutes per side. You could also sauté the marinated beef quickly in a hot pan with 2 tablespoons of oil, turning once. Transfer the beef to a serving platter and serve hot or warm.


© 2006 Nancie McDermott
 

Nutritional Information

Nutrients per serving (% daily value)

230kcal (11%)
39mg (4%)
1mg (2%)
2mcg RAE (0%)
423mg
43mg
24g
4g
0g
6g
81mg (27%)
837mg (35%)
4g (20%)
12g (18%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
baked-explorations Baked Explorations
by Matt Lewis
good-to-the-grain Good to the Grain
by Kim Boyce
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lidias-italy Lidia's Italy
by Lidia Bastianich
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
cook-with-jamie Cook with Jamie
by Jamie Oliver
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?